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(Serves 8-10)
Ingredients:
1 17-oz. can Cream Style Corn
3/4 cup Whole Milk
1/2 cup Melted Shortening
2 Eggs, slightly beaten
1/4 cup Chopped Onion
1 1/4 cups Corn Meal
3/4 cup All Purpose Flour
1 teaspoon Salt
1/2 teaspoon Soda
1 teaspoon Sugar
1 4-oz. can Green Chili, drained and chopped
2 cups Grated Cheddar Cheese
Directions:
- Prepare Dutch Oven by greasing sides and bottom, then coating lightly with flour.
- Mix in a large bowl the following: can cream style corn, whole milk, melted shortening, eggs, and chopped onion.
- Blend into the mixture: corn meal, flour, salt, soda, and sugar.
- Mix into a smaller bowl the following: green chili, and grated cheese.
- Pour 1/2 of the batter into the Dutch Oven. Sprinkle with 1/2 of chili and cheese mixture. Add the rest of the batter
and top with the remaining chili and cheese mixture.
- Cover with lid and place over heat (9 bottom briquettes) and add top heat (15 briquettes).
- After 20 minutes, remove from bottom heat and continue baking with top heat only.
- Cool slightly. Cut into wedges and serve warm.
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